If you want to surprise your household delicious and tasty dishes, be sure to cook the lamb in mustard sauce. Despite the fact that this dish prepared by the chef known French restaurants, cook it at home is not too difficult. Of course, if you know the right recipe.
But first, let's understand what a penalty. This is soft and tender loin part with ribs, consisting generally of ribs 7-8 which moves in one piece. For this dish, choose a young, very bright, the meat on the market, then you do not have to fear that it will be hard, dense cores contain or have an unpleasant odor.
INGREDIENTS
• Steak Lamb - 1.5 kg
• Vegetable oil - 1.5 Art. l.
• Onions - 2 pcs.
• Dry white wine - 70 ml.
• Chicken Broth - 70 ml.
• Whole grain mustard - 1 tbsp. l.
• Dijon mustard - 2 hours. l.
• Dried thyme (thyme) - 2 hours. l.
• Salt and freshly ground black pepper - to taste
PREPARATION Step by step
1. Preheat oven to 180 degrees.
2. Good rub the lamb with salt and pepper. Preheat a frying pan in vegetable oil. Better if it will be a cast-iron ribbed fry pan for the steaks, if you do not have any suitable not deep frying pan.
3. Put square piece (one piece, cut into portions need not) in the pan fat side down and fry in moderately high heat few minutes until brown.
4. Turn the meat and fried for 2 minutes on each side.
5. Lightly grease a baking sheet with vegetable oil and lay on it a piece of meat. Bake for at least 20 minutes, then turn it off and leave it for another 10 minutes.
6. Again shift the meat to the pan, simmer over moderate heat for about 3-4 minutes, add the wine and simmer another about 2 minutes until the amount of wine is not halved, refill stock, bring to a boil and remove from fire.
7. Add to the sauce of grain mustard, Dijon mustard and thyme. Lightly add some salt and pepper. Cut the cooked meat into portions and provide the sauce with a spoon in each. Enjoy your meal!
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